Marinated Vegetables Deluxe
Elevate your vegetable game with this vibrant and flavor-packed Marinated Vegetables Deluxe recipe! Featuring an irresistible mix of zucchini, yellow squash, bell peppers, red onion, and juicy cherry tomatoes, these veggies are soaked in a zesty marinade made from olive oil, balsamic vinegar, lemon juice, honey, garlic, and fragrant dried herbs. This no-cook dish is not only quick to prep—ready in just 25 minutes—but also versatile, making it the perfect side dish, salad, or appetizer for any occasion. With a chilling time that intensifies the bold, fresh flavors, this marinated vegetable recipe is a healthy, make-ahead option that’s ideal for busy weeknights or entertaining. Serve it chilled or at room temperature, and don’t forget the sprinkle of fresh parsley for a gorgeous, herbaceous finishing touch.
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Recipe Information
Ingredients
- 2 medium zucchini
- 2 medium yellow squash
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 medium red onion
- 1 pint cherry tomatoes
- 3 large garlic cloves
- 0.25 cup olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons lemon juice
- 1 tablespoon honey
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Wash and dry all the vegetables.
Slice the zucchini and yellow squash into thin rounds and the red and yellow bell peppers into thin strips.
Cut the red onion into thin wedges and halve the cherry tomatoes.
Mince the garlic cloves finely or use a garlic press.
In a large mixing bowl, combine the olive oil, balsamic vinegar, lemon juice, honey, minced garlic, dried oregano, dried basil, salt, and black pepper. Whisk until well combined to form the marinade.
Add the prepared vegetables (zucchini, yellow squash, bell peppers, red onion, and cherry tomatoes) to the bowl with the marinade. Toss thoroughly until all the vegetables are evenly coated.
Cover the bowl with plastic wrap or transfer the vegetables to an airtight container. Refrigerate for at least 2 hours, or up to 8 hours, to allow the flavors to meld.
Before serving, toss the vegetables again to redistribute the marinade, and sprinkle with freshly chopped parsley for garnish.
Serve chilled or at room temperature as a side dish, salad, or appetizer.
Nutrition Facts
Calories |
165 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.9 g | 13% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 337 mg | 15% | |
| Total Carbohydrate | 18.7 g | 7% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 12.1 g | ||
| Protein | 3.3 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 49 mg | 4% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 631 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
